Making your own canned tomato soup is a rewarding experience, allowing you to capture the vibrant taste of summer tomatoes all year round. This comprehensive guide will walk you through the process, ensuring your homemade soup is both delicious and safely preserved. We'll cover everything from selecting the right tomatoes to the proper canning techniques, addressing common questions along the way.
What kind of tomatoes are best for canning tomato soup?
The best tomatoes for canning are those with a high sugar content and thick flesh, providing a rich flavor and texture to your soup. Roma tomatoes are a popular choice for their meaty consistency and low water content, resulting in a less watery final product. However, you can also use other varieties like heirloom tomatoes (although their unique flavors might be slightly muted through the canning process), adding a depth of flavor to your soup. Avoid using tomatoes that are overripe, bruised, or damaged, as these can negatively affect the quality and safety of your canned soup.
How long does homemade canned tomato soup last?
Properly canned tomato soup, stored in a cool, dark, and dry place, can last for 12 to 18 months. Always check the seals after processing; any jars with bulging lids or leaking seals should be discarded. Once opened, store the soup in the refrigerator and consume it within 3-5 days. Remember, the shelf life is significantly influenced by proper canning techniques and storage conditions.
Can you can tomato soup in a pressure cooker?
Yes, you can can tomato soup in a pressure canner. This is the recommended method for low-acid foods like tomato soup to ensure proper safety and prevent botulism. Boiling water bath canning is not recommended for tomato soup due to the risk of spoilage. A pressure canner reaches a higher temperature, guaranteeing the destruction of harmful bacteria. Always follow the instructions for your specific pressure canner model.
What is the best recipe for canning tomato soup?
This recipe yields approximately 7 pints of delicious homemade tomato soup.
Ingredients:
- 12 lbs ripe tomatoes, roughly chopped (about 12 cups)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter or olive oil
- 2 cups vegetable broth or water (adjust for desired consistency)
Instructions:
- Prepare the Tomatoes: Wash and chop the tomatoes.
- Sauté Aromatics: In a large pot, sauté the onion and garlic in butter or olive oil until softened.
- Simmer Tomatoes: Add the chopped tomatoes, basil, oregano, salt, and pepper to the pot. Bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally, until the tomatoes have softened.
- Blend (Optional): For a smoother soup, use an immersion blender or carefully transfer the mixture to a regular blender and puree until smooth. Be cautious when blending hot liquids.
- Adjust Consistency: Add vegetable broth or water to achieve your preferred consistency.
- Canning: Ladle the hot soup into sterilized pint jars, leaving 1/2 inch headspace. Remove air bubbles and wipe the rims clean. Place lids and rings on the jars, tightening fingertip tight.
- Pressure Can: Process the jars in a pressure canner according to the manufacturer's instructions for pints of low-acid foods (typically around 20 minutes at 10 lbs pressure at sea level). Adjust processing time based on your altitude.
- Cool and Check: Allow the jars to cool completely undisturbed. Check the seals; the lids should have a concave center.
Is it safe to can tomato soup in a boiling water bath?
No, it is not safe to can tomato soup in a boiling water bath. Tomato soup is considered a low-acid food, and boiling water bath canning is only suitable for high-acid foods. Using a boiling water bath to can low-acid foods like tomato soup significantly increases the risk of botulism, a potentially fatal illness. Always use a pressure canner for low-acid foods to ensure safety.
Remember, safety is paramount when canning. Always follow reliable and up-to-date canning instructions from reputable sources, such as the National Center for Home Food Preservation (NCHFP) for accurate processing times and procedures based on your altitude. Improper canning can lead to spoilage and foodborne illnesses. Enjoy your delicious homemade canned tomato soup!
